I love making these crunchy garlic-Parmesan zucchini sticks when I want something crispy, cheesy, and comforting without feeling heavy. They come out golden on the outside, tender on the inside, and packed with savory garlic and Parmesan flavor. This recipe is one of my favorite ways to turn simple zucchini into a snack or side dish everyone enjoys.
Why You’ll Love This Recipe
I enjoy this recipe because it’s easy to prepare with everyday ingredients and doesn’t require frying. I get that satisfying crunch from the oven, along with rich Parmesan and garlic in every bite. I also like how versatile it is — I can serve it as a snack, appetizer, or side dish, and it always disappears fast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium zucchinis, cut into fries
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
2 large eggs
Cooking spray or olive oil spray
Directions
I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper or lightly greasing it. I cut the zucchinis into evenly sized sticks so they bake uniformly.
In one bowl, I whisk the eggs. In another bowl, I mix the panko breadcrumbs, Parmesan cheese, minced garlic, salt, pepper, and Italian seasoning.
I dip each zucchini stick into the egg, letting any excess drip off, then coat it well in the breadcrumb mixture. I place the coated sticks on the prepared baking sheet in a single layer.
I lightly spray the tops with cooking spray to help them crisp up, then bake for about 20 to 25 minutes, flipping halfway through, until they’re golden brown and crunchy. I like serving them hot right out of the oven.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time is around 15 minutes.
Baking time is about 20 to 25 minutes.
Total time comes to roughly 40 minutes.
Variations
I sometimes add smoked paprika or chili powder to the breadcrumb mixture for extra flavor. When I want a cheesier coating, I mix in a little shredded mozzarella. I also like swapping Italian seasoning for dried oregano or basil depending on my mood.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I put them back in the oven or an air fryer at 375°F until they’re warm and crispy again. I avoid using the microwave because it softens the coating.
FAQs
Can I make these zucchini sticks ahead of time?
I prefer making them fresh, but I can prep the zucchini and coating ingredients a few hours in advance and bake them just before serving.
Can I use regular breadcrumbs instead of panko?
I can use regular breadcrumbs, but I find panko gives me a much crunchier texture.
How do I keep zucchini sticks from getting soggy?
I make sure not to overcrowd the baking sheet and always flip them halfway through baking for even crisping.
Can I make this recipe gluten-free?
I substitute gluten-free panko or crushed gluten-free crackers, and the recipe still turns out great.
What dipping sauces go well with these?
I like serving them with marinara sauce, ranch dressing, or a simple garlic yogurt dip.
Conclusion
I keep coming back to these crunchy garlic-Parmesan zucchini sticks because they’re simple, flavorful, and satisfying. They’re a great way I enjoy more vegetables without sacrificing texture or taste, and they always feel like a treat straight from the oven.
These Crunchy Garlic-Parmesan Zucchini Sticks are oven-baked to golden perfection with a crispy panko-Parmesan coating and savory garlic flavor. A delicious and lighter alternative to fried snacks, perfect as a side or appetizer.
Ingredients
2 medium zucchinis, cut into fries
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
2 large eggs
Cooking spray or olive oil spray
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Cut zucchinis into evenly sized sticks.
In one bowl, whisk the eggs. In another bowl, mix panko breadcrumbs, Parmesan cheese, garlic, salt, pepper, and Italian seasoning.
Dip each zucchini stick into the egg, then coat in the breadcrumb mixture. Place on the baking sheet in a single layer.
Lightly spray tops with cooking spray.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
Serve hot with your favorite dipping sauce.
Notes
Use panko for maximum crunch; regular breadcrumbs are softer.
Add smoked paprika or chili powder for extra flavor.
For a gluten-free version, use gluten-free panko or crackers.
Reheat leftovers in the oven or air fryer to maintain crispiness.
